Pastry Basics Chapter 14

PRESENTED BY: PATRICIA CASSANDRA DIJAN

PATE BRISEE AND SHORT PASTRIES
--The quality of the pastry used to make tarts and tartlets is
perhaps even more important than the quality of pie dough.
Because tarts are generally thinner than pies, with less filling, the
dough is a prominent part of the finished pastry and not just a
holder for the filling, as often seems to be the case with American –
style pies. The best of these doughs are made with pure butter, not
shortening, and they generally are enriched with eggs and sugar.
This section includes two types of doughs, which differ in their
mixing methods. Pate brisee the term means “broken dough” is
mixed the same way as mealy pie dough-that is, the fat is first
combined with the flour. The amount of mixing determines how
flaky the dough is. Pate brisee is usually used for large tarts.
PUFF PASTRY
 Puff pastry is one of the most remarkable products of the bakeshop. Although it
includes no added leavening agent, it can rise to 8 times its original thickness when
baked.
 Puff pastry is a laminated or rolled-in dough, like Danish and croissant doughs. This
means it is made up of many layers of fat sandwiched between layers of dough.
Unlike Danish dough, however, puff pastry contains no yeast. Steam, created when
the moisture in the dough is heated, is responsible for the spectacular rising power
of puff pastry.

 Because puff pastry or puff doughs consists of over 1000 layers, many more than in
Danish dough ,the rolling-in procedure recquires a great deal of time and care.

 As with so many other products, there are nearly as many versions of puff pastry as
there are bakers. Both formulas and rolling-in techniques
 Vary. The formula provided here contains no eggs, for example, although some
bakers add them.
 Two methods for enclosing the butter and two rolling-in methods are illustrated.
 Butter is the preferred fat for rolling in because of its flavor and melt-in –the-
mouth quality. Special puff pastry shortening is also available. This shortening is
easier because it is not as hard when refrigerated and because it doesn’t soften
and melt at warm temperatures as easily as butter does .It is also less expensive
than butter. However, it can be unpleasant to eat because it tends to congeal and
coat the inside of the mouth.
 The quantity of rolled-in fat may vary from 50 to 100% of the weight of the flour,
or 8 ounces to 1 pound of fat per pound of flour. If the lower quantity of fat is
used, the dough should be left slightly thicker when rolled out, Puff pastry that is
low in fat will not rise as high and may rise unevenly. This is because there is less
fat between the dough layers, so the layers are more likely to stick together.
 The illustration in this section show in detail the procedures for mixing
the dough, enclosing the butter, and rolling. The procedure below shows
one complete method for making puff pastry using the four-fold
method for rolling-in. An alternative method for enclosing the butter in
the dough is illustrated next. Finally, the three-fold method is shown as
an alternative rolling-in procedure.
 Formulas for blitz puff pastry and reserved puff pastry are also included.
Blitz puff pastry is actually a very flake pie dough that is rolled and
folded like puff pastry. It is easier and quicker to make than classic puff
dough(blitz is the German word for “lightning”).It does not rise high as
true puff pastry and its texture is not fine, so it is not suitable for
products in which high, light pastry is described. However, it bakes up
crisp and
 Flaky and is perfectly suitable for napoleons and
similar desserts that are layered with cream fillings.
 Reversed puff pastry is somewhat unusual and rather
difficult work with. As the name suggests, the butter
and dough are reserved-that is,the butter (which has
flour mixed into it)encloses the dough rather than the
dough enclosing the butter. Although it is more difficult
to prepare, it can be made up and baked without a
final test, as it shrinks less than classic puff pastry.
BAKED MERINGUES
 To refer baked meringues as pastries may seem
odd, as the term pastry usually refers to desserts
made from flour goods such as puff pastry , short
dough, or éclair paste. However, meringue that is
bagged out into shapes and baked until crisp is
used in many of the same ways as flour pastry . It
can be filled or iced with many kinds of creams,
icings, and fruits to make an interesting variety of
attractive desserts.
 Basic meringue mixtures are discussed in chapter 12, along
with other creams, and toppings. Common meringue and
Swiss meringue are the types generally used to make crisp,
baked shells. The basic procedure for baking meringue is
presented in this section, followed by instructions for
individual desserts. Also a special meringue mixture
containing nuts is introduced. This flavorful mixture is
usually made into round, crisp layers that are used some
what like cake layers. They may be filled and iced with
buttercream, chocolate mousse, whipped cream, or similar
light icings and creams.
CRISP BAKED MERINGUES
 1. Using a pastry bag, form the meringue into the
desired shapes on baking sheets lined with
parchment paper. Specific shapes are indicated in
the procedures for specific desserts.
 2. Bake at 200 too 225F(100C) until crisp but not
browned. This will take 1 to 3 hours, depending on
size.
 3. Cool the meringues, then remove them from the
parchment. Be careful, because they may be fragile.
 End of presentation
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